Tulo

Dubai Chocolate Strawberries Recipe

Chocolate-dipped strawberries coated in golden toasted shredded phyllo and crushed pistachios, arranged on parchment paper with a pistachio cream drizzle.
Photo by Shameel mukkath on Pexels

Toasting the shredded phyllo (kataifi) in butter first is what makes it taste like the inside of a Dubai chocolate bar instead of raw dough, giving it a crisp, nutty crunch that clings to the melted chocolate coating before it sets.

Prep
20 min
Cook
10 min
Total
45 min
Servings
12

Ingredients

Servings12
  • 24 large strawberries, large, fresh
  • 1 1/2 cups semisweet or dark chocolate, chopped or chips
  • 2 tablespoons unsalted butter
  • 1 cup kataifi (shredded phyllo dough), thawed and roughly chopped
  • 1/2 cup pistachio cream or pistachio butter
  • 1/3 cup pistachios, finely chopped
  • 1/2 cup white chocolate, melted, for drizzle
  • 1/4 teaspoon flaky salt

Nutrition per serving

Calories
264
Protein
4g
Carbs
25g
Fat
18g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Wash the strawberries and pat them completely dry with paper towels, then let them air-dry another 10 minutes on a towel; any surface moisture will make the melted chocolate seize or slide off.
  2. 2Melt the butter in a skillet over medium heat, add the chopped kataifi, and cook, stirring constantly, for 5-7 minutes until deep golden brown and crisp throughout. Remove from heat immediately.
  3. 3Stir the pistachio cream and a pinch of flaky salt into the warm toasted kataifi until evenly coated, then spread the mixture on a plate and let it cool for 5 minutes.
  4. 4Line a baking sheet with parchment paper.
  5. 5Melt the semisweet chocolate in 20-second microwave bursts, stirring between each, until smooth and pourable.
  6. 6Holding each strawberry by the stem, dip it into the melted chocolate, twirling to coat two-thirds of the berry, then let the excess drip off for a few seconds.
  7. 7Immediately roll or press the chocolate-coated side of the strawberry into the pistachio-kataifi mixture, pressing gently so it sticks, then set it on the lined baking sheet.
  8. 8Once all the strawberries are coated, drizzle them with the melted white chocolate and scatter the chopped pistachios on top while the coating is still tacky.
  9. 9Refrigerate for 15-20 minutes, uncovered, until the chocolate is fully set before serving.

Tips & variations

  • No pistachio cream on hand? Blend shelled pistachios with a spoonful of neutral oil and a little honey until spreadable, or use a store-bought pistachio spread.
  • Milk chocolate gives a sweeter, more traditional Dubai-bar flavor; dark chocolate cuts the sweetness of the pistachio cream if that's preferred.
  • Kataifi is sold frozen at Middle Eastern grocers, usually near the phyllo dough; thaw it at room temperature for about 30 minutes before chopping.
  • A few drops of rose water or orange blossom water stirred into the pistachio cream adds a floral note closer to the original bar.

Storage & reheating

Refrigerate the strawberries in a single layer in an airtight container for up to 2 days. They're best eaten within a few hours of dipping, since fresh strawberries release moisture over time that softens the chocolate shell and the toasted kataifi.

Tips from the Tulo kitchen

  • Use strawberries with the stems or a small flat spot intact so they stand upright on the tray instead of rolling while the chocolate sets.
  • Working in a cool kitchen helps a lot; if the chocolate keeps softening before the pistachio mixture sticks, chill the dipped berries for 2-3 minutes between batches.

FAQ

What is kataifi?

Kataifi is shredded phyllo dough, sold frozen in long thin strands. It's toasted in butter until crisp, which is what gives Dubai chocolate its signature crunchy texture.

Can I make these without pistachio cream?

Yes. Blend raw or roasted shelled pistachios with a small amount of neutral oil until it forms a thick, spreadable paste, adding a little honey or sugar if a sweeter result is wanted.

Why did my chocolate coating turn grainy?

That's chocolate seizing, usually caused by even a small amount of water contacting the melted chocolate, either from underdried strawberries or condensation in the bowl. Always dry the fruit fully and use a completely dry bowl.

Can I substitute tahini for the pistachio cream?

Tahini works as a substitute in a pinch and gives a similar creamy, nutty texture, though the flavor will lean more sesame than pistachio; adding chopped pistachios on top helps bring that flavor back.